Our host and owner of the house is Brian Atkinson, an experienced Argentine sommelier, graduated from the most prestigious sommelier school in Argentina: CAVE. Being WSET 3 with distinction, tea sommelier and SCA barista, he undertakes his first project in the USA after being the Head Sommelier of the most prestigious wine bar in Argentina: Le Bouchon.

We don´t like formality in service, but we do appreciate kindness to make our customers feel at home while sharing a glass of wine or a meal with friends, accompanied by the professionalism that a sommelier can provide.
We believe in reciprocal learning between what our customers know and what we know. We strive for every person who comes to Brix to take away more than just food or wine. Being a sommelier means constantly learning about all kinds of beverages and food that can enhance our gastronomic experience, and we highly value the moment of “sharing”. Brix expresses the concept of potentiality. Brix degrees measure the amount of dissolved sugars in a liquid, indicating its potential to transform into alcohol.

Brix invites you to explore possibilities, flavors, aromas, and new experiences. There is much to discover, learn, share, and combine. Brix is sommelier culture.